Ingredients
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11 graham crackers, finely ground up
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5 tablespoons butter, melted
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1/4-1/2 cup sugar
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24 ounces cream cheese, at room temperature
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3/4 cup sugar
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1/4 cup sour cream
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3 eggs
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1 egg yolk
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1/2 cup frozen orange juice concentrate, thawed
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1/4 cup peach schnapps
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2 teaspoons lemon juice
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1 1/4 teaspoons vanilla extract
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2/3 cup orange marmalade
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3 tablespoons peach schnapps
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5 teaspoons cornstarch
Instructions
- CRUST:
- Mix together crust ingredients and place in bottom of springform pan.
- Bake in oven 8-10 minutes at 350 degrees (Edges will brown lightly).
- Allow to cool slightly.
- CHEESECAKE FILLING:
- In large bowl, combine cream cheese, sugar, sour cream and cornstarch.
- Beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in orange juice concentrate, peach schnapps, lemon juice and vanilla.
- Pour the cream cheese mixture over the crust.
- Bake at 350 degrees for 15 minutes.
- Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet and shiny.
- Note: If center still looks wet, bake longer in 10 minute increments - usually 20 minutes longer will work).
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Chill, uncovered, overnight.
- ORANGE MARMALADE GLAZE:
- In small saucepan stir together all the glaze ingredients.
- Cook until thickened and bubbly.
- Cook and stir 2 minutes more.
- Carefully pour over chilled cheesecake (Note: Cheesecake must completely cooled before putting on glaze or it will sink to the bottom).
- Chill until serving time.